I've been looking for more healthy recipes lately, and I found this one while browsing Tastespotting. It's simple, healthy, and it sounded like we both liked all of the ingredients, so I decided to give it a try. It somehow got better as we ate it, and there were almost no leftovers at all. I'll definitely be making this one again, and soon!
- 1 cup hulled barley, uncooked
- ½ cup cooked chickpeas
- ½ cup red grapes, cut into quarters
- ¼ cup dried apricots, chopped
- 1 cup arugula leaves, roughly chopped
- ¼ cup almonds
- ¼ cup sunflower seeds
- 3 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar
- salt and pepper to taste
- Cook barley in three cups of slightly salted water until tender, about 30 minutes. Rinse and drain. Set aside.
- In a dry pan, toast sunflowers seeds over medium-low heat for about 3-5 minutes. Set aside. Then toast almonds for about 5-7 minutes. Let almonds cool and roughly chop. Set aside.
- In a serving bowl, combine barley, chickpeas, grapes, apricots, arugula, almonds and sunflower seeds.
- Mix olive oil with balsamic vinegar and pour over the salad. Stir until evenly coated. Serve immediately or store in airtight container in the fridge for up to 24 hours.
I bought slivered almonds instead of regular almonds because it seemed simpler. I also used baby arugula and didn't chop it at all, and didn't add any salt or pepper to the oil and vinegar dressing.
The second time I made this, I used meyer lemon olive oil instead of regular olive oil. It added a really nice extra flavor to it that I will definitely use again.